Chicken Breasts With Vegetables(And Wine Cream Sauce)
Juicy chicken breasts paired with tender vegetables in a flavorful wine cream sauce, perfect for a comforting yet elegant meal suitable for family dinners or entertaining guests.
Ingredients
Instructions
- Cut the carrot, celery, and onion into very small cubes.
- Cook the vegetables in a frypan with butter and salt for 5 minutes until tender.
- Rub the chicken breasts with lemon juice and salt.
- Roll the chicken breasts in the butter and vegetable mixture.
- Place all in a casserole dish and cover with a buttered piece of waxed paper.
- Bake in a 400°F (200°C) oven for 6 to 12 minutes or until done.
- Remove from oven and place on a warm platter while making the sauce.
- Prepare the wine cream sauce by combining the brown beef stock and white wine, then simmer until slightly thickened.
- Serve the chicken with the vegetables and drizzle with the wine cream sauce.
Tips & Substitutions
For a richer flavor, consider adding minced garlic or fresh herbs like thyme to the vegetable mixture. If you don't have dry white wine, you can substitute with chicken broth or a splash of apple cider vinegar for acidity. Make sure to not overcook the chicken; use a meat thermometer to check for 165°F (75°C) for perfect results.
Serving Suggestions
This dish pairs beautifully with a side of steamed rice or creamy mashed potatoes, which can soak up the delicious wine cream sauce. For a fresh contrast, serve with a simple green salad dressed with lemon vinaigrette. Explore more American recipes for additional side ideas that complement chicken.
Storage & Reheating
Leftover chicken and vegetables can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat, adding a splash of chicken broth to prevent drying out, or microwave in short intervals until heated through. Avoid reheating more than once.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts With Vegetables(And Wine Cream Sauce) contains roughly 260 calories, with 5g protein, 2g carbohydrates, and 26g fat. It is a good source of vitamin A (13% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1771mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on chicken breasts for this recipe?
Yes, you can use skin-on chicken breasts; just adjust the cooking time slightly as they may take a bit longer to cook through. The skin will also add extra flavor and moisture, making the dish even more delicious.
What can I substitute for beef stock in the sauce?
If you don't have brown beef stock, feel free to use chicken stock or vegetable broth as a substitute. Both will work well and still provide a nice depth of flavor to the sauce without overpowering the dish.
Is it possible to prepare this dish ahead of time?
Absolutely! You can prep the chicken and vegetables a day in advance and store them in the refrigerator. Just assemble in the casserole dish before baking, and it may require an extra minute or two in the oven to ensure everything is heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).